Ingredients

  • Serves 3-4 people
  • 1 cauliflower (about 300 g)

  • 2 tbsp cooking oil

  • 1 tsp black pepper

  • 1 tbsp chili powder

  • salt as per taste

     

  • makhani sauce:

    2 tbsp + 1 tbsp unsalted butter

  • 600 g fresh tomatoes (chopped)

  • 1 tbsp ginger paste

  • 1 tbsp garlic paste

  • 10 cashews (soaked in hot water)

  • 1 tbsp honey

  • 2 tsp fresh cream

  • 1 bay leaf

  • 1 tbsp garam masala powder

  • 1 tsp turmeric powder

  • 1 tsp chili powder

  • 1 tsp dry fenugreek leaves

  • 1 tsp black pepper

  • 2 tbsp parmesan cheese for garnish

  • fennel leaves

  • salt as per taste

  • coriander leaf for garnish

  • sprinkle of chili powder for garnish

Makhani Grilled Cauliflower
Recipe Courtesy of
Sapna Anand

Makhani Grilled Cauliflower

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Makhani Grilled Cauliflower is a fuss free Indian vegetarian recipe that’s sure to fill you up. While a generous amount of butter and cream is used to make the velvety smooth Makhani sauce, fresh tomatoes and a fragrant mix of spices are added to balance out the rich flavors. The cauliflower itself is easy enough to prepare - no chopping is required as you only need to season it with black pepper, chili powder and salt before roasting it in the oven to get a lovely char.
  • Medium
  • 20 min
  • 45 min
  • 15 min
  • 2 steps
  • 23 Ingredients
  • Medium
  • 2 steps
  • 23 Ingredients
  • 20 min
  • 45 min
  • 15 min

Instructions

  1. Grill the cauliflower

    • Preheat oven to 180° Celsius.
    • Prepare a baking tray lined with foil. Place the cauliflower on the tray and drizzle chili powder, salt and olive oil over it.
    • Grill the cauliflower for 20 mins till you have a nice chargrilled top.
    • Place the grilled cauliflower on the plate and pour the sauce on the side. Sprinkle chili powder for color. Garnish with a generous amount of parmesan cheese, sprig of coriander
    Grill the cauliflower


  2. Make the Makhani sauce

    • In a large pot, heat 2 tbsp butter over low heat, add the bay leaf along with the ginger and garlic paste.
    • Stir for a minute, add the chopped tomatoes along with the turmeric, garam masala and chili powder.
    • Stir well to combine. Then add in soaked cashew nuts.
    • On lower heat, slow cook for about 10 mins till the oil starts to come up the sides.
    • Rub fennel leaves on palm to release the aroma when adding it into the sauce.
    • Season with salt and add honey.
    • Add hot water. With a hand blender, blend the tomato to a smooth paste.
    • Check and adjust seasoning, finish with 1 tbsp butter and cream.
    Make the Makhani sauce


Plate and Serve!

Check and adjust seasoning, finish with 1 tbsp butter and cream

Plate and Serve!
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    Ingredients
    • Serves 3-4 people
    • 1 cauliflower (about 300 g)

    • 2 tbsp cooking oil

    • 1 tsp black pepper

    • 1 tbsp chili powder

    • salt as per taste

       

    • makhani sauce:

      2 tbsp + 1 tbsp unsalted butter

    • 600 g fresh tomatoes (chopped)

    • 1 tbsp ginger paste

    • 1 tbsp garlic paste

    • 10 cashews (soaked in hot water)

    • 1 tbsp honey

    • 2 tsp fresh cream

    • 1 bay leaf

    • 1 tbsp garam masala powder

    • 1 tsp turmeric powder

    • 1 tsp chili powder

    • 1 tsp dry fenugreek leaves

    • 1 tsp black pepper

    • 2 tbsp parmesan cheese for garnish

    • fennel leaves

    • salt as per taste

    • coriander leaf for garnish

    • sprinkle of chili powder for garnish

    Nutrition
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